Save to your scrapbook
Rosemary Skewered Monkfish with Olive Oil Stewed Garlic
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
What would summer be without the traditional barbecue? Alastair Hendy reels in a deliciously different way to serve fish at a barbecue When the weather's balmy, we all love to eat good food in the garden and chat with friends. The secret of a good barbecue, however, is to do one thing well, rather than feeling obliged to serve your guests lots of different options. Rosemary Skewered Monkfish With Olive Oil Stewed Garlic This is messy finger food - lots of rosemary and lemon-infused garlic olive oil, soft ears of garlic to peel, and olive-oiled fingers to lick - so be prepared to get stuck in! It's what out-of-doors food is all about. You can also try this recipe with prawns instead of monkfish if you prefer.
This recipe was first published in June 2000.